Asparagus-Rice Fritatta

1. 1

   In a medium bowl, whisk eggs with water until combined, then stir in cheese and tarragon; set aside.

2. 2

   In a 12-inch ovenproof skillet, cook pancetta in oil over medium heat 4 minutes, or until fat has rendered from pancetta; add asparagus and saute 4 minutes or until crisp-tender.

3. 3

   Stir in 2 cups cooked rice and cook, stirring, for 1 more minute.

4. 4

   Pour in egg mixture and stir to combine; spread into an even layer.

5. 5

   Cover skillet with lid, reduce heat to medium-low, and cook 5 minutes.

6. 6

   (Meanwhile, heat the broiler.)

7. 7

   Uncover skillet and place under broiler until frittata is set and top is golden brown, about 3 minutes.

8. 8

   Loosen edges of frittata with a spatula; slide onto a cutting board.

9. 9

   Cut into 8 wedges; serve with your favorite pasta sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.